Harissa Vinaigrette

servings
Makes about 255ml (1½ cups)
prep time
15 minutes
cook time
30 minutes
Traditional harissa spice mix on wooden background

A close-up view of the traditional Moroccan harissa spice mix spread out with a wooden scoop.

Recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons by Evan Mallet, (Chelsea Green Publishers 2016)

Ingredients

  • •115 grams (½ cup) harissa
  • •Half a preserved lemon, pulp removed and rind freshly chopped
  • •30 ml (2 tablespoons) finely chopped shallots
  • •60 ml (¼ cup) malt vinegar
  • •2.5 ml (½ teaspoon) salt, plus more to taste
  • •60 ml (¼ cup) walnut oil
  • •120 ml (½ cup) grapeseed oil

Preparation

  1. Combine the first five ingredients in the bowl of a blender. Puree until smooth. Add the walnut oil all at once and puree until combined. With the motor running, add the grapeseed oil in a slow and steady stream until the mixture thickens and becomes smooth. Season to taste and serve with Coban Salad.

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condiments & syrupsspice blends & marinadesveganvegetarian

About the author

Rachel Forrest is a freelance features journalist living in Belize. She is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier and Contributing Editor at Eat Drink Lucky. Check-in to www.rachel-forrest.com for updates and news about some exciting upcoming projects, including “This Belizean Life”, a compilation of stories, audio and video about the wonderful people living in or near Oxmul Kah.

Photo credit: David J. Murray 

Rachel Forrest

Rachel Forrest

Rachel Forrest is a food and drink writer and cookbook author living in Oxmul Kah, Belize with her husband, Jim, three dogs, a cat and a parrot. She is the co-author of Maine Classics: 150 Delicious Recipes from Downeast and is a Content Strategist for Gannett and Contributing Editor at Eat Drink Lucky.

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